Mike Lyle wrote:

You can get dried ones, which in my single experience don't seem to
taste of anything: we had a Chinese visitor who cooked them in steamed
dumplings.

I like nasturtium flowers, leves, stalks and (green) seeds. The idea of
putting the flowers in dumplings appeals.

Some things lose their characteristic flavours on drying - dried parsley
tastes of hay.

--
Rusty